Potato-Leek Soup

Potato soups are often heavy, creamy, and full of fat. But this recipe from Jamie Oliver uses healthy chicken broth as its base instead of cream, for a lighter, healthier version. To round out your meal, serve with a piece of hearty, whole-grain bread.

Advertisement - Continue Reading Below

Cal/Serv:
158

Yields:
6

Prep Time:
0
hours
10
mins

Total Time:
0
hours
30
mins

Ingredients

2
tbsp.
olive oil

3
medium leeks

2
medium onions

2
carrots

2
stalk celery

2
clove garlic

2
qt.
chicken broth

1
lb.
white potatoes

salt

Freshly ground pepper

Directions

In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.

Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.